It’s not accidental that kids start cooking fresh, healthy meals for the family on a daily basis. They watch and emulate everything their parents or peers do. If deep, fried chicken is your thing then that’s what they will reciprocate. However, it won’t give them the tools, education and resources needed to extend their lives. Salads, fruits, cruciferous green veggies and plant-based proteins is our recipe for success.

With that, this weekend’s family visit from my mother and the crew (various nieces, nephews, sisters and cousins) was culminated by a magnificent vegan dinner prepared by my 12-year old daughter Mikaiya and 9-year old niece Mikayla (which I am proud to have named as well). Using her new vegan cookbook, the two made a whole grain penne pasta with homemade pesto sauce blended in the Vitamix using Arugula, lemon juice, avocado, basil, pine nuts, Brazil nuts, garlic and sea salt. The salad included 7 different veggies and the freshly baked scones tasted like heaven. Hopefully they stick with this passion and elevate to the next level.

After dinner entertainment came from my youngest Kaiyana who played some of her favorites music notes from the violin. The next morning we all woke up to fresh fruit sliced and diced by the little vegan chefs. What a magnificent few days!